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Chocolate Brownie & Raspberry Ripple Ice Cream Sundae

by Jean Graham

Chocolate and raspberries are a match made in heaven, and our raspberry ripple ice cream is lovely and light.

Prep time

5 minutes

Cook time

5 minutes

Difficulty

Easy

Servings

4

Instructions:

Chocolate and raspberries are a match made in heaven, and our raspberry ripple ice cream is so light and fresh it makes eating a whole slice of brownie a breeze!

 

Step 1

First make the chunky raspberry coulis. Place 200g raspberries in a bowl with caster sugar, set the rest to one side. Cook on full power in microwave for 1 minute (2 minutes if using frozen raspberries). Remove and stir, they should have broken down and be like runny jam. 

Step 2

Cook on full power in microwave for 1 minute (2 minutes if using frozen raspberries). Remove and stir, they should have broken down and be like runny jam. 

Step 3

Add remaining raspberries, stir and set aside to cool. Once the coulis is cold; place a square of brownie on each plate. 

Step 4

Add a very generous scoop of Raspberry Ripple Ice Cream, pour over raspberry coulis, drizzle with the Jersey Gold cream and scatter over the granola – et voile, ice cold, fruity, chocolatey heaven! 

Ingredients:

  • 500ml Raspberry Ripple Ice Cream
  • 4 Belgian chocolate brownies
  • 300g fresh or frozen raspberries
  • 10g caster sugar
  • 50g Graham’s Jersey Gold double cream
  • 50g crunchy granola